Phyllo dough encases plump asparagus to make a buttery, crispy appetizer perfect for spring. Serve the spears with a refreshing cream featuring the classic ingredients of gremolata, an Italian garnish of grated lemon peel, parsley and garlic.

ASPARAGUS
6 tablespoons butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
4 (14x9-inch) sheets phyllo from 1 (16-oz.) pkg., thawed (if phyllo sheets are larger, stack and cut to size)
12 thick asparagus spears

CREAM
1 (8-oz.) container sour cream
1 1/2 teaspoons grated lemon peel
2 tablespoons chopped fresh parsley
1/2 teaspoon minced garlic
1/4 teaspoon salt

1. Heat oven to 400°F. Line rimmed baking sheet with parchment paper. Combine butter, 1/8 teaspoon salt and pepper in small bowl.

2. Place 1 phyllo sheet on counter; brush with butter. Top with second sheet; brush with butter. Cut phyllo in half to form 2 (9x7-inch) pieces. Place 1 piece on top of the other; cut into 6 (9-inch-long) strips.

3. Wrap 1 strip around each asparagus spear in slightly overlapping spirals, beginning close to bottom. Place on baking sheet; brush asparagus and phyllo with butter. Repeat with remaining asparagus and phyllo strips, repeating layering and cutting of remaining 2 phyllo sheets.

4. Bake 8 minutes; turn. Bake an additional 3 minutes or until phyllo is lightly browned and asparagus is tender. Cool 5 minutes before serving.

5. Meanwhile, combine sour cream and lemon peel in small bowl. Finely chop parsley, garlic and salt together; stir into sour cream mixture. Serve with asparagus.

12 appetizers

PER APPETIZER: 105 calories, 9.5 g total fat (6 g saturated fat), 1.5 g protein, 4 g carbohydrate, 30 mg cholesterol, 135 mg sodium, .5 g fiber